Preparation:
Salads
Store the salads in the refrigerator wrapped in a damp towel. After washing, it is good to drain and dry them so that they can absorb the filling as much as possible.
Put the fennel, parsley, spring onions and garlic in a bowl of cold water beforehand to soak. Then cut them up and place them in a tightly closed glass container in the refrigerator. That way they will stay fresh for a long time.
Greenhouse cucumbers are not peeled.
If you are preparing a salad of carrots or celery, you must chop them finely. In this way, the body will process more minerals and vitamins.
Cut the onion immediately before serving the salad. If you pre-cut it, I'll grill it.
Soups
One serving of soup contains about 300 ml of broth.
Put the products in cold water and bring to a slow boil, then skim off the foam and continue boiling over low heat. This way, you will get a rich, strong broth.
If you want the products to become juicy and the broth relatively weak, put the products in boiling s alted water and add a little vegetable fat.
It is good to reheat liquid dishes with construction on very low heat or steam.
Meat (veal, pork or lamb) for soups is always poured cold. It is good to add an unbleached onion.
Legumes (lentils, beans) are boiled in water 1:5.
Vegetables
Steam the potatoes. In this way, the loss of vitamin C will be reduced to 10%.
In order to cook the potatoes at the same time, select them in advance of the same size.
To make the mashed potatoes fluffy, mash the potatoes with a press while they are still hot and dilute them with hot milk. Do not use a mixer or blender, but a press or mash the potatoes with a wooden spoon.
Frozen potatoes are cooked by placing them in boiling water.
When frying potatoes, put a little s alt on the pan to prevent the fat from splattering.
You can remove the unpleasant taste of burnt fat by adding chopped potato and stirring it on the fire for about 10 minutes.
Meat
When braising meat, use tightly closed, thick-walled containers that maintain an even temperature.
To keep the meat in its shape, when stewing, tie it with twine dipped in boiling water.
Allspice, bay leaf, cumin, etc. are suitable for stewed dishes with meat.
For a nice aroma, add lemon juice and sour cream.
If you use wine, it is good to add one part of the wine at the beginning of the stew and the other at the end.
Pre-evaluate the vessel in which you will bake. A small piece of meat placed in a large pan overcooks and vice versa.
To make the meat juicier, during roasting add water to the dish, not on the meat. This must be done quickly so that the oven does not cool down.
You can tell when the meat is done when you press it with your finger, if the finger sinks in, the meat is ready.
Sweets
If you add fruit to the cake, sprinkle them with crushed walnuts.
When beating the egg whites, you can add a pinch of s alt.
Cut the cake tops cold and then spread with cream.
Add the flour to the mixture a little at a time, not all at once.
Almonds are peeled by placing them in a pot of water and gently boiling them until the skin begins to peel.
